Classic Mousaka
To prepare 30 minutes
Cooking 1 hour and 15 minutes
Serving Size 1
Vield 8 service
Cooking 1 hour and 15 minutes
Serving Size 1
Vield 8 service
There are many versions of mousaka, but the best might just be inspired by the Greek classic, made with soft potatoes, eggplant, spiced ground beef and a creamy béchamel sauce.
raw material
vegetables
- 800 g (1 3/4 lb) white potatoes, peeled and sliced with a mandolin into 3 mm (1/8 in) thick (about 4 medium potatoes)
- 90 ml (6 tablespoons) olive oil
- 2 medium eggplants, cut into 1 cm (1/2 inch) thick circles
- 2 cloves of garlic, chopped
- 7.5 ml (1 1/2 tsp) dried oregano
garnish meat
- 675 g (1 1/2 pounds) lean ground lamb or lean ground beef
- 15 ml (1 tablespoon) olive oil
- 1 ml (1/4 teaspoon) ground cinnamon
- 1 pinch of pepper
- 2 minced onions
- 2 cloves, chopped
- 15 ml (1 tablespoon) tomato paste
- 10 ml (2 teaspoons) sweet paprika
- 125 ml (12 cups) dry white wine
- 1 can (28 full 796 ml) plum tomatoes
Sauces
- 85 grams (6 tablespoons) butter
- 75 g (1/2 cup) unbleached all-purpose flour
- 625 ml (2 1/2 cups) milk
- 0.5 ml (1/8 tsp) nutmeg powder
- 35g (1/2 cup) grated fresh Pecorino Romano cheese
- 2 egg yolks
equipment
vegetable
- Place one rack in the lower third of the oven and the other in the upper third of the oven. Preheat oven to 220°C (425°F).
- In a 33 x 23 cm (13 x 9 in) casserole, combine potatoes with 15 ml (1 tablespoon) oil. salt and pepper. Spread them out on the bottom of the bowl.
- In a large bowl, combine eggplant, garlic, oregano and remaining oil. salt and pepper. Spread the eggplants on a baking sheet lined or lined with foil, overlapping slightly.
- Bake the potatoes on the lower rack and the eggplants on the upper rack for 30 minutes or until the eggplants are soft and golden brown and the potatoes are tender. Let it cool.
- Spread the eggplant over the potatoes. This book. Set oven temperature to 190°C (375°F).
meat decoration
- Meanwhile, in a large, deep skillet, cook beef with cinnamon and pepper in oil over high heat, shredding with a wooden spoon until browned, about 8 minutes. Salt and pepper. Place the sieve in a bowl. Strain the meat. Take 45 ml (3 tablespoons) of cooking oil from the saucepan and return it to the pan.
- In the same skillet over medium-high heat, sauté the onions in the cooking oil for 5 minutes, stirring frequently. Add garlic and cooking continue for 2 min. Add tomato paste and peppers. Cook for 1 minute while stirring. Melt with white wine. Let it reduce until almost dry. Add tomatoes. Mash them with a wooden spoon. Return the meat to the pan and simmer for 15 minutes or until the filling is set. Adjust spices. Spread on the eggplant.
Sauce
- Melt butter in a saucepan over medium heat. Add the flour and continue to cook for a minute, stirring with a whisk. Pour in the milk while stirring. Add nutmeg. Bring the mixture to a boil with stirring constant. Simmer for 1 min or until the thickens mixture . Remove from heat, then add cheese and egg yolks. Adjust spices. Pour the sauce over the meat filling and spread it with a spoon.
- Bake on top rack for 20 minutes or until sauce is light brown. Finish cooking under the grill if desired. Let stand for 15 minutes before serving.
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